When people refer to 'Thai noodles', they usually mean pad Thai. Bursting with flavor and easy to prepare, this is a dish that's equally at home at a dinner party, in a street hawker's wok, or on the finest china of an upscale restaurant.
6 ounces rice sticks
1/4 cup peanut oil
2 shallots, chopped
2 cloves garlic, finely chopped
2 large eggs, beaten
7 ounces small shrimp, cooked and peeled
1 cup bean sprouts
2 green onions, cut into 1-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons chopped roasted peanuts
2 tablespoons dried shrimp, ground to a powder
1 tablespoon ketchup
1 tablespoon freshly squeezed lime juice
1 tablespoon preserved shredded Thai radish
1 teaspoon granulated sugar
1 dried red chile, ground to a powder
2 tablespoons, chopped cilantro
1 lime, cut into wedges
- Soak noodles in hot water, for about 15 minutes or until soft. Rinse in cold water and drain.
- Heat oil in a hot wok and cook shallots for a few minutes, until golden. Add garlic and cook for 1 minute, taking care not to let it burn. Add beaten eggs, allow to set for a minute or two, then stir with a spoon to scramble lightly. Add drained noodles, tossing well to combine with the egg. Add shrimp, 1/2 cup bean sprouts, green onions, fish sauce, 1 tablespoon peanuts, 1 tablespoon shrimp powder, ketchup, lime juice, preserved radish, sugar and chile powder. Stir constantly until heated through.
- Transfer to a serving dish and sprinkle with remaining shrimp powder, peanuts, bean sprouts, and cilantro. Add a lime wedge or two to each plate.
Makes 4 servings.